DOUBLE CHOCOLATE CHERRY ESPRESSO COOKIES

OK, these are THE COOKIES! I have been making them for a few years now and it is safe to say that they are my favorite. Once you take a bite you will fall in love because (a) you are a chocolate lover or (b) you will be converted.

I don't know what it is about chocolate, it always tastes better the day after it bakes. So my advice is to wait a day if you can or better yet put in some plastic baggies and freeze. In my house, they go straight to the freezer; I always have a frozen supply to give me a chocolate fix whenever I need it! I don't even take the time to thaw...just eat it frozen.

Most importantly, do not over bake these cookies. They over bake quick and dry-out even faster. I put them on a cooling rack as soon as they are firm enough on the outside but still gooey in the middle.

The rich chocolate and tart cherries compliment each other so well in this recipe you have to try it!

DOUBLE CHOCOLATE-CHERRY ESPRESSO COOKIES
Adapted from Faith Ford
Makes 2 Dozen

1 Tablespoon instant espresso powder
1 Tablespoon boiling water
1 cup flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
2/3 cup granulated sugar
1/4 cup packed dark brown sugar
1 egg, at room temperature
1/4 teaspoon vanilla extract
3/4 cup dried cherries, chopped
3/4 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Prepare cookie sheets lined with parchment paper.
Boil water and mix with instant espresso powder, reserve.
In a small bowl, whisk together flour, cocoa powder, baking soda and salt and reserve.

In a large bowl, using an electric mixer on medium-high speed, beat butter and granulated sugar until creamy, about 2 minutes. Add dark brown sugar and beat an additional 30 seconds.

Add egg, beat until incorporated. Add vanilla extract and reserved espresso mixture and beat until incorporated. Reduce speed to low, add flour mixture and mix until just incorporated.

Stir in cherries and chocolate chips.

Using a medium 1-inch cookie scoop (approx 2 Tablespoons) drop cookie dough on prepared baking sheets, spacing dough 2 inches apart.

Bake for about 8 minutes; because cookie is very dark, it's difficult to tell when they are done...don't over bake, they will taste better and be soft if you under bake. They should still be soft in the middle but firm enough on the outside to hold shape. Transfer them to cooling rack.


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PUMPKIN BARS WITH CREAM CHEESE FROSTING

I am frantically trying to get all my Thanksgiving recipes posted for you in case you are still looking for something to make for Thanksgiving. I LOVED this recipe...delicious. If you are looking for something other than the traditional pumpkin pie for dessert this would be a fabulous contender!

Pumpkin Bars With Cream Cheese Frosting
Adapted from The Complete Magnolia Bakery Cookbook <--love this cookbook!

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups canned pumpkin puree
1 1/4 cups sugar
3/4 cup vegetable oil (preferably Canola)
3 large eggs, at room temperature
1/2 cup coarsely chopped toasted pecans (see note)

Icing:
1 8-oz package cream cheese, softened and cut into small pieces
3 Tbs unsalted butter, softened and cut into small pieces
3/4 tsps vanilla extract
2 1/2 cups sifted confectioners sugar

Garnish: (Optional)
1/2 cup coarsely chopped toasted pecans (see Note)

NOTE: To toast the pecans, place on a baking sheet in a 350-degree oven for 15 minutes or until lightly browned and fragrant.

Another Note: I made the cake with the pecans in the batter. My personal preference, but I think it is better left out and if you want the pecans just sprinkle them on top once it is iced.

Preheat the oven to 350 degrees.
Grease and lightly flour a 13 X 9 inch baking pan.
To make the bars: in a small bowl, sift together the flour, baking powder, cinnamon, baking soda, and salt.
In a large bowl, on the medium speed of an electric mixer, beat together the pumpkin, sugar, oil and eggs until smooth, about 3 minutes.


Add the dry ingredients and mix thoroughly. Stir in the pecans. Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a cake tester inserted in the center of the pan comes out clean.

Remove from the oven and allow to cool completely.

Make icing:
In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy.

Cover and refrigerate icing 2 to 3 hours, but no longer, to thicken before using.

Ice the top of the cooled cake with the cream cheese icing. Garnish with pecans as desired. (My cake was still warm and everyone was gathering around waiting to eat it so I had to cut out indivitual pieces and pipe on the frosting. The cake is much prettier once it is frosted and sprinkled with pecans on top.)


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CRANBERRY-POMEGRANATE SAUCE

I cannot believe Thanksgiving is already here! This year my family is hosting it at my house so I am frantically trying to get everything organized. So far today I have managed to wash all the china and make this fabulous cranberry-pomegranate sauce. I have never made fresh cranberry sauce and I cannot believe how easy it is! It will be a great addition to the Thanksgiving meal.

Cranberry-Pomegranate Sauce
Adapted from Ree Drummond
Serves 12

1 bag (about 12 Oz) Fresh Cranberries
16 ounces, fluid Pomegranate Juice
3/4 cups Sugar, More Or Less To Taste


Combine all ingredients in a medium saucepan and cook over medium-low heat for 20 minutes, stirring occasionally to prevent burning.

Mixture will thicken as it cooks, and will thicken more as it cools.

Cool in a jar or bowl in the fridge. Serve with Thanksgiving turkey.

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BANANA CRUMB MUFFINS

With Thanksgiving on my mind I was looking for a recipe with pumpkin. I made pumpkin bars the other day (which were AWESOME and I will be posting in a couple days) and I wanted to make pumpkin muffins but I ran into this recipe and it looked so good I had to make it. I was happy I did...delicious!

Banana Crumb Muffins
Adapted from All Recipes
Makes 8 Jumbo Muffins (approx 5 tablespoons of batter per muffin)

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Preheat oven to 375 degrees F (190 degrees C). Lightly grease muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for about 25 minutes (18-20 minutes for regular size), until a toothpick inserted into center of a muffin comes out clean.



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OATMEAL SCONES WITH BLUBERRIES

My sister is the loveliest woman that I know. She is amazing in every way. If you know her than you are blessed because you will never have a better friend. She is gorgeous, smart, creative, strong, kind and loving. Of course, she enjoys food just like me but she is interested in eating healthy...very healthy. Don't get me wrong, I try to eat healthy too but I have a serious sugar addiction.

I remember one time I stayed over at her house and I woke up at 2am STARVING. She lives a little out of town so I was at the mercy of her kitchen. I went upstairs to ransack the house and all I could find were protein bars, homemade yogurt, nuts and berries...it was ridiculous...torture may be a better word. Now you need to know when I wake up in the middle of the night it is for one thing and one thing only...sugar...usually in the form of ice cream. And there was no sugar to be found! I sadly went back downstairs with a bowl of frozen grapes.

The next morning I was awoken by the most wonderful scent...I followed it upstairs and I found a plate of blueberry oatmeal scones waiting for me!

These scones are dense, loaded with berries, delicious and sugar-free...other than icing but that is optional (maybe in your world)!


Oatmeal Scones With Blueberries
Adapted from my amazing sister
Makes 8 scones

1 cup all purpose flour
1/2 cup whole wheat flour
1 Tablespoon baking powder
1/2 teaspoon salt
3 Tablespoons flax meal
1 1/4 cup old fashioned rolled oats
1 to 1 1/2 cups frozen blueberries
1 large egg
10 Tablespoons unsalted butter, melted
1/3 cup milk

icing:
1 cup powdered sugar (sifted)
1/4 teaspoon vanilla
1 Tablespoon milk

Preheat oven to 450 degrees F. and line a baking sheet with parchment paper.

Combine all the dry ingredients and the blueberries in a bowl. In a separate bowl, whisk together the egg, butter and milk. Add to the dry ingredients and mix until just combined. The dough will be sticky. Put the dough on a floured surface and pat into an 8-inch round shape, about 3/4 inch thick.

Cut into 8 wedges.

Bake 10-12 minutes.

While baking, make the icing. Whisk together the powdered sugar, milk and vanilla.

When the scones are done baking allow to cool for a few minutes on cooling rack and then drizzle with icing. Serve warm.


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PEANUT BUTTER COOKIES

My husband and I went to a movie and a book store for our date night last week...my favorite kind of date. I could spend hours in a book store, especially in the cooking section. If you ever see a woman sitting in the corner, on the floor, with a stack of 20 cookbooks around her you can safely assume it is me...I am like a kid in a candy store! I bought The Complete Magnolia Bakery Cookbook and I am so excited to try out the recipes...everything looks amazing.

The next morning I made the poppy seed bread and unfortunately I have mixed feelings about it. I am not sure if I am going to post it or not. I thought it was a little boring and there has to be a better recipe out there, we will see, I am still looking (if you have one please share it with me). The next recipe I tried was the Peanut Butter Cookies and they were a hit!

Peanut Butter Cookies
Adapted from The Complete Magnolia Bakery Cookbook
Makes about 30 when using a 2 tablespoon scoop

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup chunky peanut butter at room temperature
3/4 cup sugar + extra for sprinkling
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1 cup peanut butter chips

(NOTE: I used creamy peanut butter, eliminated the peanut butter chips and substituted milk chocolate chips...I cannot make a cookie without chocolate!)

Preheat oven to 350 degrees.

In a large bowl, combine the flour, the baking soda, the baking powder, and the salt.

In another large bowl, beat the butter and the peanut butter until fluffy, about 2 minutes. Add the sugars and beat until smooth. Add the egg, milk and vanilla and mix until smooth. Add the flour mixture and mix until incorporated. Stir in the peanut butter chips and chocolate chips.

On a plate, pour the 1 tablespoon of sugar for the sugar coating. Drop the measured cookie dough (I use a 2 tablespoon cookie scoop) onto the sugar coating and cover completely. Put on a parchment paper lined cookie sheet.

Use a spatula to flatten slightly.
Bake for 10 to 12 minutes. Do not over bake.

Cookies may appear to be underdone, but this is just how you want them.

Remove to a cooling rack and try not to take a bite!


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WORLD PEACE COOKIES

Most of you may know this famous recipe from Dorie Greenspan...it is however one of my favorites so I had to share it. I first stumbled upon it last Christmas time when I was going to a cookie exchange; and it soon took place as my favorite "slice and bake" cookie. The cookie dough is amazing and there is no egg in the dough so I feel completely safe eating it!

Originally, the cookies were called Korova Cookies and were the brilliant creation of French pastry chef Pierre Hermé. Dorie Greenspan however renamed them World Peace Cookies when her neighbor took a bite and said he was "convinced that a daily dose of Pierre's cookies is all that is needed to ensure planetary peace and happiness." With that being said, I was convinced and quite possibly still am!

World Peace Cookies
Adapted from Baking: From My Home to Yours by Dorie Greenspan
Makes about 36 cookies

1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips

Sift the flour, cocoa and baking soda together.

With a mixer, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.

Turn off the mixer. Pour in the flour. Now pulse with your mixer several times until flour is amlost incorporated into dough. Turn mixer to low and continue to mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.

Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Note: the diameter of the log you make will be the size of the cookie, the cookie doesn't change much in size once baked.

Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you don't need to defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)

GETTING READY TO BAKE: Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.

Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.

Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature. I think they taste best the day after you bake them, as with all things chocolate!

STORING: Packed airtight, cookies will keep at room temperature for up to 3 days; they can be frozen for up to 2 months.

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PEANUT BUTTER AND BANANA DOG TREATS

My little Wilson spent the night in the slammer.

Lightning struck our house 2 weeks ago and knocked out the underground fence, it didn't take long for him and his sidekick Buddy...

to realize that the neighborhood was theirs for the taking.

Unfortunately, Wison's luck ran out the other night when he was picked up by the dog patrol and it was right at 4:30pm which meant by the time we called animal control for him it was after hours and we wouldn't be able to get him until 10am the next day. The worst part was my daughter sleeps with him every night and she was up until 10:30pm praying for her "princess puppy in prison" (that is the poor dog's nickname).


It was a happy reunion the next morning for my kids and Wilson...

but sad for me because I wanted to take each and every dog home that was locked up in those cages. I couldn't believe how many animals were locked up. If you want a pet please consider adoption instead of a breeder, there are so many wonderful pets out there just waiting for someone to take them home.

In celebration of Wilson's homecoming we made peanut butter and banana dog treats. They LOVED them!



Peanut Butter and Banana Dog Treats
Adapted slightly from www.allrecipes.com

1 egg
1/2 cup peanut butter
1 mashed banana
1 cup whole wheat flour
1/2 cup rolled oats
1 egg white, lightly beaten, for brushing (optional)

I skipped brushing the tops with egg white. It will look shiny and nicer if you do.

Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
Stir together the egg, peanut butter, banana in a medium bowl; blend thoroughly. Stir in the flour and rolled oats; mix well. Turn dough out onto a floured surface and roll to 1/4 inch thick. Cut into desired shapes with a cookie cutter, place on prepared baking sheet, and brush tops with egg white.
Bake treats until dried and golden brown, about 30 minutes, depending on size. Remove from oven and cool on a wire rack.

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RED POTATOES AND THYME

I am using up the last of my thyme on this recipe...sorry to see it go but it makes it that much more fun in the spring to replant and start over again. I am not sure what to do with my large rosemary plant, it is still going strong. I have read that you can freeze the rosemary leaves but I am not sure...I am going to have to research that one.

Red Potatoes and Thyme
Adapted from Rachael Ray
Serves 6

2 pounds small red skin potatoes, quartered
1 tablespoon, extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
Salt and pepper
2 tablespoons, 5 or 6 sprigs, fresh thyme, leaves stripped and chopped

In a deep, medium skillet, bring water to a boil. Add quartered potatoes and simmer 12 minutes, until fork tender. Drain potatoes in a colander set over a pot.

Return the pan you cooked the potatoes in to heat over medium high. Add extra-virgin olive oil and butter.

When butter melts add potatoes. Season potatoes with salt, pepper and chopped thyme.

Coat and brown the potatoes, turning only occasionally, 7 or 8 minutes.

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CARAMELIZED GRAPEFRUIT

My husband bought 2 boxes of fruit the other night; one huge box filled with oranges and the other filled with grapefruit. Grapefruit alone is fabulous but grapefruit with warm sugar is magnificent...caramelized grapefruit it is! Next time I make it I am going to bust out the creme brulee torch (that is collecting dust in the cupboard) and torch the top of the sugar to make it beautifully caramelized on top while keeping the grapefruit cool.


Here is half of my grapefruits...I think I need to buy a juicer!


Caramelized Grapefruit
Grapefruit
sugar

Turn the broiler on high and move the rack to the top shelf.
Cut the grapefruit in half and the membranes.

Sprinkle the top of the grapefruit heavily with sugar. I used brown sugar and white sugar. I really couldn't taste a big difference. Broil on a cookie sheet lined with tin foil for 3 minutes or until caramelized.


Serve immediately.

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ROASTED APPLESAUCE

My daughter and I took a field trip to the apple orchard with her school last week and we brought home a bag filled with apples. I have a list of apple recipes so the tough part was narrowing it down. I figured a good place to start would be with one of the classics: applesauce. When I found an old roasted applesauce recipe with bourbon I knew that was it.

This was amazing: super sweet, warm and delicious. The smell in your house alone is worth making this. If you love sweet applesauce this is a great recipe for you.


Roasted Applesauce
Makes 2 cups

1/8 cup bourbon, brandy or cider
1/8 cup honey
1/2 teaspoon ground cinnamon
1/4 teaspoon of ground cloves
1 teaspoon freshly squeezed lemon juice
zest of 1 lemon
1/4 cup packed brown sugar
6 apples; peeled, cored, and cut into eighths

Heat the oven to 375 F degrees. Use a large roasting pan or large baking dish (I used a 12x14 inch baking dish) combine the bourbon, cinnamon, cloves, lemon juice and zest, and brown sugar. Add the apples and toss.

Roast until the apples are very soft and golden brown, about 30 minutes. Pour the apples and juices into a bowl and mash with a potato masher or for a smooth applesauce pour into a food processor and pulse until desired consistency.

Tastes amazing while still warm. If you have left over store in the fridge.

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PLUM PIE

First off let me apologize for the above photo...it was late and my pie was almost eaten by the time I was able to get a photo. We had late night (after bar) company and one individual ate nearly the entire pie...yes that would include approximately 10 plums! I think he was hurting in more ways then one the next day!

Earlier in the day, I was staring at a pile of plums on my counter wondering what to make when I remembered I saw a Nigel recipe on smitten kitchen that looked amazing...and it was! Plums are sweet and delicious...what a wonderful alternative to my typical baked berry or apple pie!

Plum Pie
Adapted from Nigel Slater
Serves 4

For the pastry:
butter, 100g (7 Tablespoons)
sugar, 100g (1/2 cup)
an egg, lightly beaten
plain flour, 175g (1 1/3 cup + 1 Tablespoon)
baking powder, 1/2 teaspoon

For the filling:
ripe plums, 800g (2 pounds, about 10 plums)
sugar, 2-3 Tablespoons
ground cinnamon, a knifepoint

Cream the butter and sugar until light and fluffy.

Add the lightly beaten egg, mix and then gently add the flour and baking powder. Flour a clean work surfance. Take the dough out of the bowl and roll into a ball on the floured work surface. The dough will be sticky. Wrap the dough in plastic wrap and freeze for about 20 minutes.

Set the oven at 350 degrees F (180C/gas mark 4). Cut the ripe plums in half and remove their stones.

Cut the fruit into large pieces, toss with the sugar and cinnamon and put into a lightly buttered 8-inch pie dish or baking dish.

Roll out the pastry on a floured board,

then lift carefully onto the pie. There will be a little left over. The crust is very short and it really doesn't matter if it tears as you lower it over the fruit.

Sprinkle the pastry with sugar and bake for 40 minutes. The pastry should be pale-biscuit colored. Serve with fresh whipped cream or ice cream.

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ROASTED GARLIC CAULIFLOWER

Roasted Garlic Cauliflower
Adapted from www.allrecipes.com
Serves 4-6

2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1/3 cup grated Parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley

Preheat the oven to 400 degrees F.
In a large casserole dish, toss the cauliflower with the olive oil and garlic.

Cover and bake for 25-35 minutes, stirring halfway through. Test for desired firmness. Season with salt and pepper.
Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

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